When pressure has dropped, carefully remove lid away from you. Return slightly soupy risotto to medium heat. Continue to cook and stir until rice is creamy and liquid has thickened, about 3 minutes. Off heat, stir in vanilla. Taste and add more chai if needed. Portion into dessert dishes and top with toasted coconut and cacao nibs.

Note: For the dried fruit, I like to use pineapple, mango, apricot, cherries or golden raisins (no chopping needed for cherries or raisins). I think crystallized ginger might be good too.

If you prefer to use short grain white rice like Arborio, cook for 5 minutes. Liquid amount stays the same.

Don't use full fat coconut milk. The rice will stay crunchy. If that's all you have, dilute it by half with water.

You can find roasted cacao nibs online at stores that specialize in cooking and baking. Google it!